Ready in 20 minutes
Based on a recipe from The Dallas Morning News. It's very addictive! Spicy and a little sweet. My USMC men can't get enough of this. For my son Bryan and my "adopted" son Cole. Semper Fi!
Assemble the ingredients in a blender in the order given - jalapeno peppers on the bottom, then tomatoes, etc. The blender will be very full, so make sure the lid is on good or you'll have a mess. Pulse on the chop speed for one second at at time and alternate punching ingredients down into blender with a wooden spoon until blended, but not long enough that it will turn into liquid. Serve with tortillas fried in butter or tortillas chips. Keeps for about a week in the refrigerator.
Flipper52 4y agoThis is so incredibly awesome. My only changes were to decrease the amount of brown sugar to one tablespoon and to add fresh cilantro. This is definitely a keeper. I've made it with fresh and canned tomatoes and we love it either way.
VAcookingMOM 4y agoSalsa should NEVER have canned products in it. Sorry, fresh is always better!
Kimmacc 4y agoDefinitely need fresh tomato and cilantro
Twtr25 4y ago
brenmc 4y agoAwesome salsa! Thanks for posting
Globler 5y agoI can't make enough! I double the recipe and freeze it food saver bags.
Areiley 5y agoAwesome! Love the sweet
pdikeman 5y agoDuke....PLEASE....fresh tomato...and Cilantro! and food processor...not blender!
YummyBelly 8y agoI'm sorry.. I'm new here and was wondering what kind of onions you use in the recipe. Thanks, can't wait to try!
Beachbumette 9y ago[I posted this recipe.]